November 2011

homemade graham crackers {part 2}

Homemade graham crackers. Perfectly golden deliciousness to sandwich extra giant marshmallows and melty chocolate between when making s'mores in the outdoor fireplace. We were celebrating a campfire birthday party {part 1}; and firefly and tree-shaped grahams were the perfectly fun finishing touch to make together.

The graham crackers were a delight for all of the little hands around here to cut into shapes, with our mostly-used-at-holiday-time tree shaped cookie cutters. We also cut out lightning bug shapes, like those 'captured' in our jar bottom right, above.

Our 6-year-old drew a sweet smiling marshmallow on a stick above left to place on a basketful of bagfuls of our homemade grahams, marshmallows and chocolates. Little packet-fuls all ready to make marshmallow-y s'mores outdoors.

wholesome homemade graham crackers

2 1/4 cups whole wheat pastry flour*

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) cold butter, cut into pea-size bits

2 tablespoons honey

2 tablespoon molasses

1/4 cup cold water

1 teaspoon vanilla extract

Mix dry ingredients. Cut in butter until the mixture resembles coarse meal (a food processor can be used if you have one). Add remaining wet ingredients. Mix until dough comes together into a ball. Roll the dough 1/2-inch thick between 2 sheets of waxed paper or plastic wrap. Chill for 1 hour, or 15 minutes in the freezer**, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into shapes. Place the graham crackers on greased or parchment-lined cookie sheets. Bake until lightly browned at the edges (about 15 minutes).

*Whole wheat pastry flour has a lighter texture than regular whole wheat flour. It is still 100% whole grain, but is made from a different type of wheat. I prefer it's tender texture for baking muffins, pancakes, cookies and any other recipes using baking soda or baking powder as a leavener.

**wordplayhouse quick tip:whenever a recipe calls for chilling the dough in the refrigerator, I always do it quicker in the freezer. Our young ones don't enjoy the too-much-anticipation between the dough mixing fun and the after chilling cookie cutting fun. Why wait? The freezer trick offers a quick chill and works just as well.

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homemade graham crackers {part 2}

Homemade graham crackers. Perfectly golden deliciousness to sandwich extra giant marshmallows and melty chocolate between when making s'mores in the outdoor fireplace. We were celebrating a campfire birthday party {part 1}; and firefly and tree-shaped grahams were the perfectly fun finishing touch to make together.

The graham crackers were a delight for all of the little hands around here to cut into shapes, with our mostly-used-at-holiday-time tree shaped cookie cutters. We also cut out lightning bug shapes, like those 'captured' in our jar bottom right, above.

Our 6-year-old drew a sweet smiling marshmallow on a stick above left to place on a basketful of bagfuls of our homemade grahams, marshmallows and chocolates. Little packet-fuls all ready to make marshmallow-y s'mores outdoors.

wholesome homemade graham crackers

2 1/4 cups whole wheat pastry flour*

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) cold butter, cut into pea-size bits

2 tablespoons honey

2 tablespoon molasses

1/4 cup cold water

1 teaspoon vanilla extract

Mix dry ingredients. Cut in butter until the mixture resembles coarse meal (a food processor can be used if you have one). Add remaining wet ingredients. Mix until dough comes together into a ball. Roll the dough 1/2-inch thick between 2 sheets of waxed paper or plastic wrap. Chill for 1 hour, or 15 minutes in the freezer**, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into shapes. Place the graham crackers on greased or parchment-lined cookie sheets. Bake until lightly browned at the edges (about 15 minutes).

*Whole wheat pastry flour has a lighter texture than regular whole wheat flour. It is still 100% whole grain, but is made from a different type of wheat. I prefer it's tender texture for baking muffins, pancakes, cookies and any other recipes using baking soda or baking powder as a leavener.

**wordplayhouse quick tip:whenever a recipe calls for chilling the dough in the refrigerator, I always do it quicker in the freezer. Our young ones don't enjoy the too-much-anticipation between the dough mixing fun and the after chilling cookie cutting fun. Why wait? The freezer trick offers a quick chill and works just as well.